Fermented Milk Products

Fermented milk products, also known as cultured dairy foods, cultured dairy products, or cultured milk products, are dairy foods that have been fermented with lactic acid bacteria such as Lactobacillus, Lactococcus, and Leuconostoc. The fermentation process increases the shelf-life of the product, as well as adds to the taste and improves the digestibility of milk. There is evidence that fermented milk products have been produced since around 10,000 BC. A range of different Lactobacilli strains has been grown in laboratories allowing for a wide range of cultured milk products with different tastes.

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... Product Alternative names Typical milkfat content Typical shelf life at 4°C Fermentation agent Description Cheese 1-75% varies a variety of bacteria and/or mold Any. 10 days naturally occurring lactic acid bacteria in cream Mesophilic fermented cream, originally from France higher-fat variant of sour cream ... lactis* Mesophilic fermented pasteurized cream with an acidity of at least 0.5% ...

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